6 slices bacon
1 med. cabbage, cut into thin wedges
1 med. onion, chopped
1/2 c. water
2 tbsp. brown sugar
1 clove garlic, minced
1 tsp. seasoning salt
1/2 tsp. dried crushed red peppers
1 lb. Kielbasa of Polish sausage, cut into 1 inch pieces

Cook bacon until crisp; remove and reserve drippings in large skillet. Crumble and set aside. Add next 7 ingredients to drippings; cover and cook 10 minutes over medium heat, turning cabbage once. Add sausage; cover and cook 5 minutes or until heated through. Transfer to serving dish with slotted spoon; sprinkle with bacon and serve.